new recipes, a lot of joy, and a borrowed space

Balsamic Mushroom and Fruit Summer Salad

Wow summer has flown by. Usually summer is my season with the most cooking, because I have the most free time, however this summer has been a very different story. My last ten weeks have been entirely consumed by three summer courses, a part time job, an internship, one week as a camp counselor, a trip to the lake house, and moving into a new house. So much for slowing down!

I know from personal experience that when life gets too busy, cooking is often one of the first things pushed aside. Instead of taking the time or energy to cook a nutritious meal, we often end up turning to junk food, microwaveable options, and eating out. Guilty as charged.

There is hope though! This salad is something I whipped together over my lunch break this afternoon, and was so pleasantly surprised at how quickly it all came together, and how delicious it tasted, that I knew I had to share it with you.

I hope you enjoy this as much as I did, and I hope your August is filled with porch swings, slow evenings, ice tea, and friends. I’m still holding out hope for that slow summer pace 🙂

Salad Ingredients:

1 Tablespoon olive oil

1 teaspoon balsamic vinegar

4-5 large button mushrooms

2 cups mixed spinach leaves

¼ cup rinsed blueberries

4 large strawberries, sliced

2 Tablespoons crumbled goat cheese (as desired)

Dressing Ingredients:

1 Tablespoon balsamic vinegar

1 Teaspoon olive oil

Juice from ¼ of an orange

1 teaspoon Dijon mustard

1 teaspoon agave (a little more if the balsamic is too strong for you!)

Instructions:

Heat 1 Tablespoon of oil in a small frying pan. Rinse and slice the mushrooms, and add to the frying pan once hot.

Sautee for one minute, then drizzle 1 teaspoon of balsamic vinegar over the mushrooms and cook for a few more minutes, flipping occasionally.

Meanwhile, combine the salad dressing ingredients in a small cup and whisk thoroughly.

Toss the spinach leaves in a medium-sized bowl. Add the sliced strawberries, blueberries, and crumbled goat cheese over the top. Then add the warm mushrooms and top with a drizzle of dressing.

Serve and enjoy!

Notes and Tips!:

Try marinating your mushrooms in the dressing for a few hours prior to sautéing them for a fuller flavor!

Vegan? Leave out the goat cheese and replace it with a vegan cheese substitute if desired!

Like this recipe? Try these other delicious dishes from ‘a rented kitchen’ and make sure to subscribe so you don’t miss a thing!